Chicken Saltimbocca

Nathan and I agree that this is the most delicious meal we’ve made in months. ‘Saltimbocca’ means “jump into the mouth” and this dish definitely lives up to its name! The ingredients are so few and so simple and yet they yield a surprising complexity and depth of flavor. This meal is easy and relatively quick to make as well! I’m not always a huge fan of sage but in this case it is hugely successful and makes the perfect accent to the flavors in the prosciutto and chicken. The white wine lemon sauce puts an already amazing entree over the top and I wish that I could give all of you a taste! Since I can’t do that I will just order all of you to stop what you’re doing and make this for dinner tonight. When it comes to food the Italians really do know what they’re doing!

This is a fairly standard white Italian table wine. It wasn’t outstanding on its own but was a decent accompaniment to the Chicken Saltimbocca in that it let the flavors of the Saltimbocca sing without taking anything away from them. That being said, I wouldn’t say the wine greatly enhanced the meal and it isn’t a wine I would seek out to buy again. In Nathan’s words “it was fine.”

Much like Katryn’s wine pairing, my beer pairing was “OK”. This pale ale was pretty well balanced with slight citrus and hop aromas/flavors contrasted with mild malt and biscuit flavors. The beer is nicely carbonated but heavy enough to not feel like you are drinking a lite beer. This is the type of beer that you can drink with anything or by itself and it will never offend… unless of course you don’t like average beers.

1. Place chicken in a plastic bag or between 2 sheets of plastic wrap on work surface. Using a rolling pin or mallet, pound chicken to 1/3-inch thickness. Cut each breast in half. Sprinkle chicken with salt and pepper. Place 3-4 sage leaves atop each chicken breast piece. Top each chicken breast with a slice of prosciutto and press to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.

2. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

3. Whisk wine with remaining 2 teaspoons flour in small bowl. Add garlic, broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with the Parmesan Risotto.

2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

3. Remove from the oven, add the remaining cup of chicken stock, the garlic, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.